Ingredients
- 1 pre-made graham cracker pie crust (9-inch)
- 1 (3.4 oz) package instant butterscotch pudding mix
- 1 cup cold whole milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup butterscotch chips (optional, for extra richness)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Whipped topping or extra whipped cream, for garnish
- Crushed toffee bits or extra butterscotch chips, for garnish
Instructions
- Make the pudding filling: In a large bowl, whisk together the instant butterscotch pudding mix and cold milk until smooth and thickened (about 2 minutes). Set aside.
- Prepare the whipped cream: In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Combine: Gently fold the whipped cream into the butterscotch pudding until well combined and fluffy.
- Add extra richness (optional): In a small saucepan, melt the butterscotch chips and butter together over low heat, stirring until smooth. Let cool slightly, then fold into the pudding mixture for a deeper butterscotch flavor.
- Assemble the pie: Pour the creamy filling into the graham cracker crust and smooth the top with a spatula.
- Chill: Cover and refrigerate for at least 4 hours, or until fully set.
- Garnish & serve: Before serving, top with whipped topping and sprinkle with crushed toffee bits or extra butterscotch chips.
- Indulge: Slice, serve, and enjoy every creamy, dreamy bite!
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